Oreo Cinnamon Rolls with Cream Cheese Frosting

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. While the yeast is activating, measure all the ingredients to ensure even baking.

2. Make the Dough

Heat 120 millilitres of milk in a saucepan and melt 60 grams of unsalted butter in it. Allow it to cool to room temperature, then add an egg along with 50 grams of caster sugar and whisk.

In a large mixing bowl, combine 450 grams of plain flour, a pinch of salt, and stir briefly. Add the milk mixture as well as the activated yeast. Knead with the dough hook of the hand mixer for 5-7 minutes. Gradually add the water until a smooth and elastic dough forms.

Transfer the dough to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

3. Make the Filling

To crush the Oreo cookies, use either a food processor, blender, or rolling pin. For the Oreo Cinnamon Rolls, you aim for small chunks rather than fine crumbs, so pulse carefully if using a food processor or blender.

In a saucepan, melt 180 grams of unsalted butter. Add 180 grams of brown sugar, a pinch of salt, 1 tablespoon of cinnamon, and the crushed Oreos. Mix until well combined.

4. Assemble the Rolls

Transfer the risen dough to a lightly floured surface and roll it out into a 25×40 cm rectangle (approximately 9”×15”).

Spread the Oreo filling evenly over the dough. Roll up the dough from the long side into a tight roll. Cut the roll into 12 equal pieces and place them in a greased 25×30 cm (10”×12”) baking dish. Cover the rolls with a tea towel and let them rise for another 30 minutes.

5. Bake

While the rolls are resting, preheat the oven to 190°C (375°F).

Once the oven reaches the desired temperature, bake the Oreo Cinnamon Rolls for 20-25 minutes or until golden brown.

6. Make the Cream Cheese Frosting

In a medium bowl, beat together 110 grams of softened cream cheese and 60 grams of softened unsalted butter until smooth. Gradually, add 180 grams of icing sugar and 1 teaspoon of vanilla extract, mixing until creamy. If you prefer a thinner consistency, add 1-2 tablespoons of milk.

7. Frost and Serve

Once the Oreo Cinnamon Rolls are out of the oven, let them cool for 10 minutes.

Then spread the cream cheese frosting generously over the warm rolls. Crush up another 3 Oreos and spread them over the frosting for a nice finish. Serve and enjoy your Oreo Cinnamon Rolls with Cream Cheese Frosting!

Tips for Perfect Oreo Cinnamon Rolls

Proper Kneading: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Crushing Oreos: Crush the Oreos into small pieces, but not into fine crumbs. You are aiming for small chunks that will add texture to the filling.

Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Dental floss is particularly suitable for clean cuts.

Cooling Time: Allow the rolls to cool for about 10 minutes before frosting. This prevents the frosting from melting too much and running off the buns.

Variations

Peanut Butter Oreo Cinnamon Rolls: Mix 110 grams of creamy peanut butter with the crushed Oreos in the filling for a rich, nutty flavour.

Chocolate Glaze Topping: Instead of the cream cheese frosting, you can also cover the rolls with a chocolate frosting made from 100 grams of melted dark chocolate and 60 millilitres of whipped cream.

Berry Oreo Cinnamon Rolls: Add 100 grams of fresh berries (e.g., raspberries or strawberries) to the filling to create a fruity contrast to the Oreo cookies.

Storage Tips

At room Temperature: Place the rolls in an airtight container or wrap them tightly with cling film or aluminium foil. Store them for up to 1-2 days in a cool, dry place out of direct sunlight.

In the Fridge: Place the rolls in an airtight container or wrap them tightly with cling film or aluminium foil. To keep them fresh for up to 5 days, place them in the refrigerator. Let the rolls come to room temperature or warm them gently in the microwave before serving to enjoy them soft and warm.

In the Freezer: For longer storage of up to 3 months, allow the rolls to cool completely after baking. Wrap each roll individually in cling film or aluminium foil to prevent freezer burn. Place the wrapped rolls in a large, airtight freezer bag or container.

Related Recipes

Looking for more cinnamon roll recipes? Check out my delicious Apple Cinnamon Rolls or my Plum Cinnamon Rolls.

If you’re looking for something simpler but no less delicious, try my Pumpkin Muffins with Streusel or my Apple Walnut Muffins.

Conclusion

Baking Oreo Cinnamon Rolls with Cream Cheese Frosting is more than just a treat – it’s an experience filled with the joy of mixing, kneading, and letting the dough rise. The end result is soft, sweet, and irresistibly delicious rolls. Enjoy them warm and fresh, share them with your loved ones, and take pleasure in the joy of creating something very special.